Orange Marmalade

Ingredients

• twelve fresh navel oranges
• two lemons
• one cup of sugar

Method

1. 1

   Pare off the yellow rind and pulp of the oranges and lemons.

2. 2

   Cut into small pieces, mix, and add water.

3. 3

   Let stand overnight, then boil hard for twenty minutes.

4. 4

   Measure and add sugar, boiling for thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 130. The excerpt below is the record exactly as published.

ORANGE MARMALADE. Mrs. M. E, Kloeckner, 709 Locust street, Pasadena, Cal. — Take twelve oranges, eight of them freed from skin and all the white, and four whole oranges, all cut across the orange in very thin slices, especially those with the skin on them; allow one lemon cut same way to twelve oranges and three cups of water to each cup of pulp. Let stand over night; then cook hard, being careful it does not scorcn, two or three hours or until quite thicK. Measure and allow one cup of sugar to eacn cup of orange. Boil fifteen or twenty minutes. Put in jars or glasses, thick layer of sugar or wax on top to prevent mold. COOKING AND OTHER RECIPES. 77 NO. 26. ORANGE MARMALADE. Mrs. E. M. McKinley, Cahuenga P. O., Los Angeles county, Cal.— Take twelve firm navel oranges, wash clean and cut crosswise in thin slices; put enough cold water to cover them; lei stand twenty-four hours; then cook in the water they are soaked in, until the peel is tender; then measure all and add the same amount of sugar and cook until the juice becomes jellied, then add the juice of six lemons and cook fifteen minutes more. When cool put in cans or glasses and make air tight. NO. 27. ORANGE MARMALADE. Mrs. Mary Boylston, 131 West Twenty-seventn street, Los Angeles, Cal.— Slice one dozen oranges, skins and all, very thin. Weign the sliced fruit, and to each pound of fruit add one and one-half pints of water and boil for three-quarters of an hour. Then let it stand for twenty-four hours; weigh again ana to each pound add one and one-half pounds of sugar and the juice of one lemon, and boil for twenty-five minutes, not longer. You can use common sour oranges taking out the seeds as you slice them. This recipe is delicious, and very easy to make. NO. 28. ORANGE MARMALADE. Mrs. Nettie V. Hanna, 594 Comer avenue, River- side, Cal. — Take twelve oranges and six lem- ons. Peel the fruit and run through a fooa cutter or chop with a hash knife fine. Seed the lemons; the juice of two oranges addi- tional improves it. Pour over the fruit two quarts of water and let stand over night. In the morning measure the fruit and water, put on the fire and cook until tender. Then ada the same measure of sugar and cook until clear. NO. 29. ORANGE MARMALADE. Harriet McPherson, 106 South Lake avenue, Pasadena, Cal.— Select twelve fresh navel oranges ana two lemons

Cook this with the app: pantry check, scaling, and the assistant.